Oven Roasted Tofu and Brussels Sprouts with Balsamic Glaze
Slow roasting Italian-herb infused tofu draws out its flavors and creates a firm, toothsome texture. Balsamic vinegar adds a rich, sweet, tangy flavor. Serve with roasted Brussels sprouts for an easy and robustly flavored dinner.
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- 3 cups Brussels sprouts, cut in half
- 1 pound extra firm Italian tofu, cubed
- 2 1/2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt, to taste
- black pepper, to taste
- 4 garlic cloves, minced
- 1/2 cup walnuts, chopped
- 1 pound chicken breasts (optional)
- PREPARE THE TOFU
- Drain the liquid from the package of tofu and cut the block into 5 slices. Lay a paper towel on a cookie sheet, then spread the slices of tofu out with another paper towel on top.
- Lay another cookie sheet on top and weight it down with some heavy cookbooks (or a cast iron skillet works great). Leave it to sit for 30 minutes to drain the excess liquid from the tofu.
- Cut the slices into 1/2 inch cubes.
- PREPARE THE BRUSSELS SPROUTS
- Preheat oven to 400 F.
- Cut sprouts in half, reserve any loose leaves, and rinse the halved Brussels sprouts.
- ASSEMBLE & COOK
- Toss tofu cubes and Brussels sprouts in balsamic vinegar, 4/5 of the olive oil, salt, pepper and minced garlic.
- On a foil-covered baking sheet, evenly distribute the mixture and bake for 30 minutes. About 15 minutes into cooking, drizzle the remaining olive oil on the mixture, add chopped walnuts and toss.
- Throw reserved Brussels sprout leaves into boiling water for 1 minute.
- Garnish dish with the Brussels sprout leaves, and a drizzle of balsamic vinegar.
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